Scientifically phytic acid is known as inositol Hexakisphosphate. Phytic acid is found mainly in the hulls of cereal grains. It decreases resorption of calcium, iron, magnesium, phosphorus and zinc. Phytic acid forms complexes with all metallic ions that cannot be split and therefore not resorbed.

During the preparation of bread the amount of phytic acid can be reduced to increase the bioavailability of calcium, iron and other minerals. Depending on the dough environment the enzyme phytase contained in the grains is activated. Phytase destroys phytic acid, which makes is difficult for the before mentioned minerals to find phytates and form insoluble complexes.

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